Vegan

In addition to providing a tried-and-true beloved holiday side dish, this recipe allows you to set the slow cooker and walk away until mealtime. Nothing could be easier! (Of course, if you like, you can still make this in the oven – see the variation at the end of the recipe.)

Gluten Free Slow Cooker Scalloped Potatoes Recipe

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
⅔ cup raw cashews
¾ teaspoon Dijon mustard
2 tablespoons fresh lemon juice
¼ cup nutritional yeast
1 tablespoon cornstarch or tapioca starch
⅛ teaspoon ground nutmeg
½-1 teaspoon kosher or fine sea salt, to taste
1 cup unsweetened dairy-free milk
1 cup vegetable broth or stock
5-7 large red skinned potatoes, cut into ⅛-inch slices (skin on or off)
Toasted gluten-free breadcrumbs, if desired

Directions

Heat the oil in a nonstick frypan or the insert of a 2-4 quart slow cooker (if it allows sautéing). Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook another minute.

Meanwhile, in a high-power blender, blend together the cashews, mustard, lemon juice, nutritional yeast, cornstarch, nutmeg, salt, milk, and broth until velvety smooth. Set aside.

Add the onions and garlic to the contents of the blender (but do not blend again!).

Layer about half the potatoes in the bottom of the slow cooker insert. Top with half the cashew-onion mixture. Layer the second half of the potatoes and then pour the remaining cashew-onion mixture over top.

Cook on low for 6-8 hours, until the potatoes are soft and the sauce is bubbling and starting to brown on the edges. If desired, sprinkle with breadcrumbs about an hour before serving. Scoop and serve.

Conventional Oven Variation: Prepare potatoes and cashew-onion mixture as above, but layer the potatoes in a greased 2-quart casserole dish. Cover and bake at 350°F for about 45 minutes. Uncover and continue to bake for another 45 minutes or so, until the potatoes are soft and the top is browned and bubbly. Sprinkle with breadcrumbs about 20 minutes before serving, if desired.

Servings

Makes 6-8 servings

Written by Ricki Heller

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The flavor of this simple recipe is fantastic and will convert even those who “don’t like” Brussels sprouts. This is a huge favorite at holiday time in our house.

Balsamic-Glazed Brussels Sprouts Recipe

Ingredients

1 pound Brussels sprouts, trimmed and washed
1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, chopped
1½ tablespoons Dijon mustard
¼ cup balsamic vinegar
½ cup vegetable stock or broth, or more, as needed
Pinch of kosher or fine sea salt, or to taste
1-3 tablespoons coconut sugar, to taste
Coconut bacon or tempeh bacon, if desired

Directions

Preheat the oven to 350°F. Grease a 1-quart casserole dish with oil or spray with gluten-free nonstick cooking spray.

Using a steamer or large pot of boiling water, steam the Brussels sprouts until they just begin to turn bright green, about 3-5 minutes. Strain and set aside.

Meanwhile, in a large frypan, add oil and sauté the onion and garlic until the onion is translucent. Add the mustard, vinegar, broth, and salt. Stir to combine. Add the Brussels sprouts and stir to coat them with the mixture. Continue to cook for about 10 minutes, stirring often, until they are coated and the mixture begins to caramelize slightly. Add coconut sugar, to taste.

Transfer the mixture to the casserole dish and bake, uncovered, for 20-25 minutes, or until some of the sprouts begin to brown. Sprinkle with coconut/tempeh bacon, if desired, and serve. May be frozen.

Servings

Makes 4 servings

Written by Ricki Heller

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A lighter version of the classic marshmallow-studded casserole, this dish offers a hint of citrus in a smooth, creamy base, all topped with a delightful crumble.

Gluten Free Sweet Potato Casserole Recipe

Ingredients

For the base:
2 medium carrots, cut in chunks (peel if desired)
2 large sweet potatoes, cut in chunks (peel if desired)
⅓ cup coconut sugar, or more, to taste
Zest of ½ large lemon
2 tablespoons fresh lemon juice
2 tablespoons unrefined coconut oil or butter-flavored coconut oil, plus more for greasing the pan
½ cup canned full-fat coconut milk
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg

For the topping:
⅓ cup coconut sugar, ground to a powder in a coffee grinder
½ cup lightly toasted pecan or walnut halves or pieces
¼ cup gluten-free all-purpose flour
3 tablespoons unrefined coconut oil
1 teaspoon ground cinnamon
Pinch of kosher or fine sea salt
¼ cup gluten-free old fashioned rolled oats

Directions

Preheat the oven to 350°F. Grease a 2-quart casserole dish lightly with coconut oil or nonstick spray and set aside.

In a medium pot, add the carrots and sweet potatoes and cover with water. Bring to a boil and cook just until the chunks are tender, about 15 minutes. Drain well and cool for 5 minutes.

In a large bowl, mash together the carrots and sweet potatoes with the remaining base ingredients. Taste and adjust seasonings. Spread in the casserole dish and smooth the top.

While the vegetables cook, make the topping. In a mini food processor or Magic Bullet, blend all topping ingredients, except for the oats, until a crumble is formed. Stir in the oats by hand. Sprinkle the mixture evenly over the casserole base.

Bake for 35-40 minutes, rotating the dish once about halfway through baking, until the topping is browned. May be frozen.

Variation: If you prefer a more classic casserole, substitute another medium sweet potato for the carrots.

Servings

Makes 6-8 servings

Written by Ricki Heller

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If you’re having overnight company this holiday season, whip up a batch of these festive muffins for a healthy breakfast treat.

Gluten Free Vegan Gingerbread Muffins Recipe

Ingredients

1 tablespoon flaxseed meal
3 tablespoons water
1¼ cups oat flour (1½ cups gluten-free rolled oats ground in a blender)
½ cup blanched almond flour
½ cup quinoa flakes (or gluten-free quick-cooking oats)
¼ cup coconut sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon kosher or fine sea salt
½ cup unsweetened applesauce
¾ cup pumpkin puree
¼ cup dairy-free milk
2 tablespoons molasses
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons turbinado sugar, to garnish (optional)

Directions

Preheat the oven to 350ºF. Grease a 12-cup muffin pan and set aside. Combine the flax and water and set aside to gel, forming a “flax egg.”

Whisk together the flours, quinoa flakes, sugar, baking powder, and spices in a large mixing bowl.

In a separate bowl, beat together applesauce, pumpkin, milk, molasses, syrup, and vanilla. Whisk in the flax egg. Pour the wet ingredients into the dry. Stir to thoroughly combine (the batter will be kind of thick, but still stirrable and soft).

Fill each cup ¾ full. Add water to the unused cups. Sprinkle the tops of the muffins with turbinado sugar, if desired.

Bake on the center rack for 23-26 minutes, until a cake tester inserted into the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave.

Servings

Makes 10 muffins

Written by Alyssa Rimmer

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Who doesn’t love waking up to a steaming cup of cocoa on Christmas morning? This version is dairy free and vegan.

Vegan Peppermint Hot Chocolate Recipe

Ingredients

2 cups unsweetened almond milk
2 cups boiling water
3 tablespoons cacao powder
1 teaspoon pure vanilla extract
¾ teaspoon pure peppermint extract
½ teaspoon ground cinnamon
¼ teaspoon monk fruit extract (or 2-3 tablespoons maple syrup/agave)

Optional toppings:
Vegan whipped cream
Crushed peppermint candies

Directions

Put all ingredients into a high-powered blender. Blend on high until smooth and serve immediately. Top with whipped cream and peppermint candies, if desired.

Servings

Serves 2

Written by Alyssa Rimmer

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Baked Vegan Mac and Cheese Recipe

Ingredients

1 pound gluten-free pasta
½ cup raw cashews, soaked at least 2 hours
⅓ cup nutritional yeast
2 garlic cloves
3 tablespoons fresh lemon juice
1 teaspoon miso paste
1 teaspoon tahini
½ teaspoon ground turmeric
¼ teaspoon smoked paprika
¼ teaspoon ground nutmeg
¼ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
⅓ – ½ cup filtered water
1 cup gluten-free breadcrumbs

Directions

Preheat the oven to 350ºF. Cook pasta according to package instructions.

Meanwhile, prepare the sauce. Drain and rinse the cashews, then place them into a blender. Add the remaining ingredients, except the breadcrumbs, starting with just ⅓ cup of water.

Blend on high until smooth and creamy, adding more water, 1 tablespoon at a time, until the sauce is pourable.

Drain the pasta and pour into an oven-safe baking dish. Pour sauce over top and stir to combine.

Sprinkle breadcrumbs onto the noodles, cover the dish with foil, and bake on the center rack for 20 minutes. Remove and serve immediately.

Servings

Serves 6

Written By Alyssa Rimmer

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Chocolate, which comes from the beans of cacao trees and is native to Central and South America, is often mixed with spices in these cuisines to give it a richer flavor. To make these vegan truffles, we’re using cinnamon and cayenne, a traditional flavor combination in this region.

Gluten Free Vegan Mayan Chocolate Truffles Recipe

Ingredients

8 ounces vegan dark chocolate
½ cup canned full-fat coconut milk
1 teaspoon ground cinnamon
½ teaspoon sea salt
¼ teaspoon cayenne pepper
Cacao powder, optional

Directions

Break the chocolate into a mixing bowl and set aside.

Heat coconut milk in a small saucepan until bubbling and hot. Pour over the chocolate and let sit for 1 minute. Stir until melted and smooth.

Stir in the cinnamon, salt, and cayenne. Place the bowl in the refrigerator to cool for 2 hours.

Once cool, scoop the chocolate into small balls, then roll each ball in cacao powder. Store in an airtight container in the fridge for up to 1 week.

Servings

Makes 12-14

Written by Alyssa Rimmer

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This is a salad version of a classic Mexican street food, elote, which is grilled corn served with a variety of toppings. This particular salad is vegan, but feel free to go traditional and top with cotija cheese!

Gluten Free Grilled Mexican Corn Salad Recipe

Ingredients

For the salad:

4 ears of sweet corn, shucked
1 cup cooked quinoa, optional
2 cups cherry tomatoes, halved
1 jalapeño pepper, seeded and diced
½ cup pumpkin seeds, optional

For the dressing:

¼ cup fresh cilantro leaves, roughly chopped
2 tablespoons extra-virgin olive oil
Juice of 2 limes
1 teaspoon chili powder
1 teaspoon agave, optional
¼ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper

Directions

Preheat the grill to medium-high. Place the corn directly on the grill and cook for 3-4 minutes per side, until nicely charred. Remove and let rest until cool enough to touch.

Once cooled, cut the corn from the cob. Add it to a large salad bowl along with the quinoa, tomatoes, and jalapeño.

If using, toast the pumpkin seeds in a dry skillet or toaster oven until golden brown, about 1-2 minutes. Add the seeds to the bowl and toss to combine the salad.

Add dressing ingredients to a jar. Seal the jar and shake until combined. Pour over the salad and toss. Taste and adjust seasonings, if needed.

Serve warm or, if making ahead, chill for 1-2 hours before serving.

Servings

Serves 4-6 as a side

Written by Alyssa Rimmer

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Halwa generally refers to any kind of thick, rich dessert that can be compared to pudding. I’ve always been intrigued by vegetables in dessert, so carrot halwa was one I knew I had to try. Traditional halwa contains cardamom, but if you’re not a fan, feel free to substitute cinnamon instead.

Gluten Free Carrot Halwa Recipe

Ingredients

½ pound carrots, peeled and grated (about 4 large carrots)
2 tablespoons coconut oil
3 cups plain or vanilla rice milk
¾ cup canned full-fat coconut milk
½ cup xylitol or monk fruit based sweetener (such as Lakanto), or ⅔ cup coconut sugar
¼ – ½ teaspoon ground cardamom, to taste
Pinch of kosher or fine sea salt
1 teaspoon pure vanilla extract
¼ cup goji berries or raisins
¼ cup chopped toasted cashews
Pinch of saffron threads, optional

Directions

Place the carrots and oil in a shallow pot and cook over medium heat, stirring to coat, until the carrots begin to soften and lighten in color. Add the rice milk, coconut milk, xylitol, cardamom, salt, and vanilla, and bring to a boil over medium heat.

Lower the heat and stir well. Simmer until the carrots are almost mushy and all the liquid is absorbed (up to 1 hour), stirring frequently to avoid scorching. Once the halwa is almost dry, add the goji berries, cashews, and saffron. Serve warm.

Servings

Serves 4-6

Written by Ricki Heller

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I love okra prepared in this spicy tomato sauce, and find none of the typical “slimy” texture people often mention with this vegetable. If you’re not a fan of okra, you can substitute some or all with green beans – it’s equally delicious.

Gluten Free Masala Okra Recipe

Ingredients

1 tablespoon extra-virgin olive oil
½ teaspoon cumin seeds
½ teaspoon black mustard seeds
1 small onion, finely chopped
2 garlic cloves, minced
¼ teaspoon ground turmeric
1 teaspoon mild chili powder
2 teaspoons ground cumin
1 tablespoon ground coriander
¼ teaspoon kosher or fine sea salt
1 teaspoon coconut sugar or xylitol, or 6 drops pure plain liquid stevia
1 tablespoon fresh lemon juice
2 large tomatoes, diced
1 pound okra, green beans, or a combination (washed and trimmed but not cut)
¼ cup chopped fresh cilantro leaves

Directions

In a large nonstick frying pan, heat the oil over medium-high heat. Add cumin seeds and mustard seeds and cook, stirring constantly, until the seeds begin to pop. Lower the heat to medium.
Add the onion and garlic and continue to cook until the onion is translucent, about 5 minutes. Add the remaining ingredients, except the cilantro. Stir well so the okra is well-coated in the sauce. Lower heat to simmer, cover, and cook until the okra is just tender, about 10-15 minutes. Garnish with cilantro and serve.

Servings

Serves 4

Written by Ricki Heller

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